Sunday, June 4, 2017

Skinny double chocolate muffins

Healthier double chocolate muffins that contain no oil or butter - these are even better than the full fat versions. Bet you can't eat just one!
I have fond memories of the 2nd birthday party we held for Addie. I baked her a chocolate cake and she somehow got chocolate cake crumbs in her armpit. My brother still jokes about it since we wonder how a little girl could get cake crumbs there. Maybe she was pretending to be a monkey after she took a bite of the cake? Who knows.

That photograph is forever etched in my mind. Addie had chocolate cake smeared all over her face (as well as her armpit area), and I just have to smile when I think about it.

When I baked these muffins, a similar thing happened. Addie somehow managed to get chocolate all over her face and hands. She was a little bit more careful this time, as the chocolate did not venture anywhere past her forearms.
I don't know what it is about little kids and chocolate covered faces, but it gives me great joy every time I see it happen. What's best about these muffins, other than the smearing of chocolate, is that it's healthier than most double chocolate muffins you will find. By using whole wheat flour and applesauce, these muffins are actually better than the ones you'd normally purchase.

My little chocoholic has been eating one daily for her breakfast and is going to be pretty sad once we run out. Guess I'll need to bake another batch soon... and buy some more napkins.

Skinny double chocolate muffins
  • 1 and ½ cups white whole wheat flour (can substitute with all-purpose)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 3/4 cup plain or vanilla Greek yogurt
  • ½ cup light brown sugar
  • 1/3 cup honey
  • ½ cup milk of choice
  • 2 Tablespoons unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
Directions
Preheat your oven to 425 degrees F. Generously grease or line a standard muffin pan and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder and set aside.

In a medium sized bowl, mix together the Greek yogurt, brown sugar, honey, milk, applesauce, egg and vanilla.

Transfer the Greek yogurt mixture into the large bowl with the dry ingredients and fold together until a few dry streaks remain. Toss in the chocolate chips and mix until everything just comes together. Do not over mix.

Evenly distribute the batter into your prepared muffin pan, filling each well about 3/4 full.

Bake in your preheated oven for 5 minutes. Then turn the oven down to 375 degrees F and bake for an additional 10-15 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool before serving. Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days. They can also be frozen and thawed.

Yield: 12 muffins

Source: Ever so slightly adapted from Live Well Bake Often

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